Kueh Kosui (Steamed Brown Sugar Cake) Recipe

Kueh Kosui is a traditional Southeast Asian dessert that is soft, chewy, and delightfully aromatic. This steamed cake, made with a combination of palm sugar and tapioca flour, is coated with freshly grated coconut for an irresistible treat. Often enjoyed as an afternoon snack, Kueh Kosui is a favorite in Malaysia, Singapore, and Indonesia.

Ingredients:

For the Cake:

150g palm sugar (gula Melaka), finely chopped

50g brown sugar

300ml water

2 pandan leaves, tied into a knot

100g tapioca flour

25g rice flour

250ml water (for mixing flours)

For the Coating:

100g grated coconut

1/2 tsp salt

1 pandan leaf, cut into small pieces

Instructions:

1. Prepare the Sugar Syrup:

In a saucepan, combine palm sugar, brown sugar, 300ml water, and pandan leaves.

Heat over low to medium heat, stirring occasionally, until the sugar dissolves.

Strain the syrup to remove any impurities and let it cool slightly.

2. Mix the Batter:

In a mixing bowl, combine tapioca flour and rice flour.

Gradually add 250ml water while stirring to form a smooth mixture.

Slowly pour the cooled sugar syrup into the flour mixture, stirring continuously to avoid lumps.

Strain the batter to ensure smoothness.

3. Steam the Cake:

Grease a heatproof tray or small molds with oil.

Pour the batter into the tray or molds.

Steam over high heat for about 20-25 minutes until the cake is firm and translucent.

Allow the cake to cool completely before cutting into bite-sized pieces.

4. Prepare the Coconut Coating:

Steam the grated coconut with salt and pandan leaf for 5-10 minutes to prevent spoilage.

Let it cool before using.

5. Serve:

Coat the Kueh Kosui pieces in the prepared grated coconut before serving.

Enjoy this delightful, chewy, and fragrant treat with a cup of tea!

Tips for the Best Kueh Kosui:

Using high-quality palm sugar (gula Melaka) gives the kueh its signature rich, caramel-like flavor.

Ensure the batter is well mixed and strained for a smooth texture.

Do not oversteam, as this can make the kueh too dense.

The grated coconut can be mixed with a little cornstarch before steaming to keep it fresher for longer.

Kueh Kosui is a nostalgic and delicious dessert that brings back the flavors of traditional Southeast Asian cuisine. Whether you are making it for a festive occasion or a simple treat, this steamed brown sugar cake is sure to impress!